How to make amazing Pizza in 6 hours with dry yeast (Poolish. method). with. Massimo Nocerino 

I can't think of anything more relaxing and encouraging than watching the real professionals at work. No squealing, no embarrassing shenanigans, no boasting...just solid craftsmanship, softly and humbly performed with pride and dignity. God bless...

For two pizzas: Poolish: 200g water 200g tipo 00 flour 3g dry yeast Mix together and rest for 4 hours After, add to the poolish: 100g flour 5g olive oil 5g sea salt Mix together and rest for another 30mins Afterwards, cut into equal pieces (250gr) and rest for another two hours

Still my favourite pizza dough video and recipe. No nonsense, no edits or 'I did this off camera'. Thank you Massimo!

Great video Massimo. Pleasant and humble. Twelve minutes of solid instruction, not 20 minutes of blabbing and boasting. I subscribed! Thank you.

I would recommed you to add little bit of olive oil on top of pizza balls when they are about to rest and being covered. It's much better option thrn flour and it won't stick at all. Everything else is perfect. I also using polish method and do 1 day before. Room temp for 1 hr and 16 to 24hr in fridge, but FINAAAALY i found the way to work with polish in same day. Thank youuu🙌☺️🍕 Cheers from Ireland🇮🇪🍺

Thanks again Massimo 🍕 such informative videos 🍕

Thanks for another great video. Must try this dough recipe 👍🍕

This is just great and deserves way more views!

You make everything so simple thank you 🙏🏻

This recipe ROCKS if you need same day pizza dough! Thank you for posting it!!

Awesome, definitely will be trying this soon! Thanks for posting, I subscribed to your channel!

Thanks for a faster pizza dough chef...gonna try it right now.

Very well explained without a lot of empty chatter. Thanks so much!!

Top work mate , love your videos. I have just finished building my brick oven and in the process of curing. I cant wait to try out the dough recipe

great video enjoyed it

I've been watching your channel for a few weeks, and then I saw this recipe. This one looks great for a short proofing period, and also the poolish kind, which is a huge bonus, and now this is my go-to pizza recipe. I like your no bells or whistles approach, and being myself an avid pizza aficionado, I can see that you know and love your craft.Thanks for sharing your knowledge. Saluti da Montreal, Canada.

you are like a teacher thanks

Great video chef!

Used this method. Fantastic thanks.

He's a true artist!

Looks delicious 😋☝🏼🍕❤️🤩💥💯🙏

Great video . Thanks.

Thank you for sharing your art

Hello Massimo. Defiantly I need to find you on the street when back to visit London. I love your set up! I think it's brilliant! Thank you for your clear information! Waiting now for the first fermentation.

Just found your channel Massimo as I'm just starting to look in to making pizza properly at home. This video is absolute gold if for no other reason than it's always a joy to see a true artist at work. Truly fantastic.. can't wait to give this a go.

Lovely, airy and crunchy ... thank you so much .. also made white pizza, was great too 🤗🤗

I definitely will try the pizza recipe. It looks awesome. You’re the professional thanks so much.❤😢

nice going to give this a shot.

It's a simple pizza yet it is the most beautiful! Colors of Italia. 🇮🇹 love all you techniques and instructions! The best!

Great video ....thank you👍

I will do this recipe, it is perfection. Simple, honest and it looks delicious. Thank you Chef.

Wow proper instructions no stupid jokes straight to the point well done thank you. 👍

Thanks for showing the quick way , same day. God bless…..

You are the best!

I made this, it’s amazing!

This looks like a great and excellent dish for sure.👍 Love the ingredients.🧡 Nice job🧡 thanks for sharing 🧡stay connected🧡

The best pizza dough recipe I’ve tried by far, especially for same day!! The only thing is I couldn’t get the same so pockets on the crust. I was using a home oven… this guy is the real deal!

Dear Massimo, next time I visit London, we definately meet in Hoxton. Thank you for so much good advise in making pizza and go on as you do! I really much appreciate it - THX a lot and greeting from Germany. Arne

Dear Professor! I have just finished your recipe! Due to the high humidity 68% and the high temperature 28C in my house (Indonesia), the entire process until lunch took 4 hours! Poolish was fully developed in 2 hours. The final dough was ready to divide within 30 min. The last rest was achieved in 1 hour! The final dough to stretch was amazing huge! Next time I will reduce the yeast to 1 gr and try to ferment the poolish in air conditioning in my kitchen. The final rest needs to be about one hour and I think I can achieve it by placing the two balls in sandwich between to boxes top and bottom containing packs of ice. The flour was the highest protein content here, 13,5%! But the overall taste! Oh my God! I never approached this taste in months since I started learning pizzas. It remembers me a little the Brussels waffles dough, very light. Thank you very much for this tutorial

Thanks!

Bravo!

When you say rap with cling film ,you really mean it ! Thank you excellent

Looks very delicious :)

this is the best way for helping me.

Wow! This is a great receipt learning a fast method. Thank you for sharing Greetings from Singapore 🌷🌷🌷 Edith, a happy Subscriber

Pizza and Peace!!! Couldn't agree more :)

Buenisimo 😍

Bravissimo 👍👍

Wow ❤

Thank you!🍕😌🙏

Nice and hairy! Love these videos.

Come sempre molto Bravo

Good gosh!! You sir ARE the _Michelangelo_ of pizza! Thanks for sharing. side note: when I heard _Margarita_, I fully expected the addition of lime and tequila 😅

I've tried this recipe twice now and our family and friends are very impressed with the lovely pizzas, many thanks Massimo. You are popular in France!!

Thank Massimo for this video. Since using your sourdough recipe, I am not sure I can go back to using dry yeast, but it’s good to know how to do it if I do

Thank you very much maestro for you dedication I would like to keep those balls in the refrigerator could you tell me please for how many days I could and what to do when I pull them from the refrigerator before streaching the pizza? Thanks a million one more time Best regards

I really like this method you can set it up to ferment before work, and once you're home it's a matter of finishing the dough and assembling the topping

Thanks

Love you!! I hope the pizza was nice and airy and not hairy:)

Thanks as always for providing new and simple ways to make amazing pizza! I did try out this recipe last Friday night, but I found the dough to be a bit too soft and it kept ripping in the oven. Thankfully I was able to salvage most of the pizza. Nonetheless, the crust was very good.

Thank you, Chef, for another great video. I would like to make six pizzas. How many percentages of ingredients do I need to use in the poolish? And, How many percentages of ingredients do I need to use in the dought? One day I will eat your pizza in Londres.

6 hours and 30 minutes. Good enough for me

Hey Massimo, thanks a lot for all your videos so far, you have inspired me and 1000‘s of others and showed us the fun side of making pizza :) Your recipe worked out of the box and the results were fantastic! Now I‘d like to make 4-6 balls. Does the poolish stay the same? With only increase on flour and salt?

Thank you Massimo for this video! I'm just embarking on my final two hour proof. Quick question, I bloomed my active dry yeast at 105F prior to the 4 hour fermentation, is there a risk in using water that warm? Thanks!

That's got good brown colour than the usual sourdough because yeast converts starch to sugars effectively than sourdough due to less acidity in the dough. It is also much airier than sourdough ones.

This is a great video! What is the second flour you used when you stretched the ball before before adding toppings and putting into the oven?

Thank you Chef for another great video. I do have a question! As most of us do not have a wood burning pizza oven and will be using a gas/electric oven what is the cooking temperature (and estimated time)?

Tried this for a typical type of pizza and rise of crust and flavor was good. I didnt get the same flavor as when I cold ferment for 24 hours, but it was still good.

Just found and subscribed to your channel..love it! If I want to make this faster dough can it be put in fridge to be used the next day and if so should it be reshaped into balls before? Trying to get dough done the day before and just take balls out to room temp before making pizza the following day.

Greetings from Finland Thanks for the great videos! Can this dough be scaled if even I want 4 pizzas or more?

Thanks for the video, I really enjoyed it. What temp is your oven at?

How long do you knead the dough?

That is a beautiful pizza Chef! I have made my dough recently with poolish and It takes 3 days. I really like this recipe for 6 hours!! Is the taste pretty much the same as letting the dough ferment for longer?

Can you share what kind of dry yeast this is? Instant dry yeast or active dry yeast

👍🍕🍕👍

I want to try using this recipe with Caputo Red “long fermentation” flour. Wonder if this method needs to be adjusted for the kind of flour I have

Massimo, thanks for all of your videos! My homemade pizza journey started about a month ago. this recipe is awesome! I have been using Bread Flour, should I switch to "00" flour?

👍 hope those crows got a piece 😀

May I ask if what are other alternatives for flour if we do not have that rated 00 type of flour. Thank you❤ Anyway, I love all your videos.

Thank you Massimo. What would be the amount of yeast and time in fa fridge if Poolish fermentation is 24 hours?

Hi Massimo I very much enjoy your videos, which as a complete novice at pizza making I find very useful and encouraging! I do however need your help please. My first effort at making pizza dough followed the recipe in the Ooni guide ( we have an Ooni Karu 16), but when it came to stretching the dough it was very stiff and I could not stretch it into anything like a 12 inch circle. I then tried following your recipe and instructions for this 6 hour pizza dough. A much softer dough and, at the end of the 6 hours I had high hopes of being able to stretch the 250 gram dough balls as shown in your video. Whilst the dough was much softer, I still could not stretch it to anything like 12 inches. It was still quite stiff and resisted all my efforts to stretch it out following your instructions in the video. You make it look so easy! I am really not sure what I am doing wrong. Any ideas or tips please?

I want to make 6 pizzas, what would the quantities be and how much yeast? I want to proof for at least 24 hours up to 48.

Is the recipe available in print or do I just need to watch the video and take notes? Also, for this short a proofing, would fresh yeast help develop more flavor? If so, what quantity if fresh yeast equates to the dry yeast used? Thanks for a great video!

Can I use bread flour for the poolish and substitute AP flour for the additional 00 in the final dough? What would that do to texture, stretching etc.?

Love this recipe!! Can you make this with bread flour?

Thank you for sharing and for a very great video. And doing a pizza dough in 6 hours is really time-saving. Just have one question, I noticed that you did not add any sugar/honey to the poolish. Is that on purpose? Thank you.

Thanks Massimo! Quick question, how much yeast and salt should I use for 4 and 6 pizzas?

I really like your pizza channel. the only thing what concerns my is the use and waste on plastic foil. we also should mor think about our environment even when we cook.

Can you ferment the poolish for 24hrs? And should this be done in the fridge or at room temperature? Great video

nice one, would the recipe be the same for 30 pizza by just multipling the quantities? or would you need less yeast?

What would be the recipe for 5 pizzas? For 10 pizzas? I believe the poolish recipe wouldn't change. Everything else would just multiple by the number of pizzas correct? Could someone please explain the exact recipe for 5 pizzas and 10 pizzas?

Hi Massimo, Very tasty dough but, my two pizza doughs didn’t rise after resting for 2 hours. Any suggestions?

Why don't you add any sugar or honey to feed the yeast?

I want to make this but I'm not sure what the last thing was that you added. It sounded like you said 5 grams of Holy Water, or Oily water? What was that? It looked like olive oil? Unfortunately , no text was shown on the screen for this last ingredient to show what that was. Thank you for clarifying that so I can make this recipe! Thanks for the video. I've been looking for a recipe for a same day, poolish recipe that is for just one or two pizzas for myself and my grandson! Life is good!

Is it warm water or cold water in the dough?

Is solmilina better then flour when stretching

I have one question: if i make an even smaller batch, for one pizza let's say, can i skip the 30 minute rest and just wrap it in a tray for 2 hours directly before baking it?

Hi there Massimo, we don't get 00 flour here in South Africa, is all purpose or organic flour ok for this recipe?

What temperature do you cook the pizza at?

Hello, Dry yeast or Avtive Dry yeast? or is all the same? Many thanks for sharing❤